Veggie

Carrot Hummus with Egyptian Dukkah

Ingredients
2~3 cups chopped carrots

Juice of 1 lemon

1/2 tsp Himalayan pink salt

2 cloves garlic, smashed

2 tbls extra virgin olive oil

Optional Toppings

1 tbls extra virgin olive oil

2 tbls Dukkah seasoning (see my homemade recipe here)

or use Za’atar seasoning (see my Za’atar recipe here)

Directions
Rough chop the carrots, toss with drizzle of olive oil, salt and pepper. Roast in a 400 degree oven until soft and cool slightly. Don’t worry about the exact on the amount of carrots- just roast up what you have.

In a blender or food processor, add the lemon, salt, garlic and olive oil and blend/process to combine. Add in the carrots and process until preferred texture is reached. Adding a few tablespoons (up to 1/4 cup) of water can really the help this process if the mixture is too stiff for your blender.

Pour into a pretty bowl. Drizzle with the final tablespoon of olive oil and the dukkah seasoning.

Enjoy!

Mushroom Bacon

Ingredients
1 king oyster mushroom (see note below for using shiitake mushrooms)
4 tbls avocado oil (or melted coconut oil)
4 tsp maple syrup
1.5 tsp smoky paprika
Good pinch of coarse sea salt

Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Cut the mushrooms into lengthwise slices, very thin.
Toss the mushroom slices with the remaining ingredients. Place on a single layer on the baking sheet. Bake for about 15 minutes, flip and bake another 15 or until crispy. Remove from oven and let cool, they will crisp some as they cool. Some pieces may get done sooner than others, keep a close on on them after flipping.

Enjoy immediately. Store in the fridge at an air tight container – place back in the oven to re-crisp as needed.

Notes
The king oyster mushroom is the only mushroom that allows for big, long slices which really replicate a full slices of bacon with both crispy and chewy factors. I’ve also done this with shiitake mushrooms, they come out as small pieces- more like little bacon bits, still great flavor and fun to top anything.

Kale and Butternut Squash Egg Bowl

Prep Time
5 Minutes

Cooking Time
10 minutes

Ingredients
one big slice of onion, quartered
1 cup butternut squash, cubed
1 tbls coconut oil
1 cup kale
1 minced garlic clove
2 slices of prepared polenta, cubed
Optional toppings: avocado and sprouts

Directions
Melt the coconut oil in a medium to small skillet. Add the onion and squash, cook 5-7 minutes until the squash is begins to soften, tossing well. Add in the kale, garlic and polenta, toss well and cook another 2 minutes to wilt the kale and warm the polenta.
Push the mixture to the sides of the pan making a hole in the middle for the egg. Add a dab of oil if the pan is too dry. Crack the egg into the pan, cover and cook egg as desired.
Top with good pinch of coarse sea salt, black pepper, avocado and fresh sprouts.

Coconut Bacon

Ingredients
1 ½ cups unsweetened coconut flakes
1 tsp apple cider vinegar
2 tsp maple syrup
2 Tbls tamari
1 tsp smoky paprika
Pinch of sea salt

Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Toss all the ingredient, except the salt, in bowl; be sure to coat all the coconut. Spread in a single layer on the baking sheet.

Bake for about 7 minutes, flip and bake until crispy, about another 7 minutes. Remove from oven and let cool, they will crisp some as they cool. You may need to take some pieces out sooner than others, keep a close on on them.

Notes
These super fun coconut bacon pieces are so similar to little bacon bits- toss them on your salad, in a wrap or just pop them into your mouth!